Award-winning, boutique caterers, bringing the most natural and wholesome foods to life with quirky flair and tailored menus unique to each occasion. Naomi Byrne, founder ...
i large onion (chopped)
2 large potatoes (peeled and chopped)
2 l good quality or homemade vegetable stock
700 g frozen petis pois
2 handfuls of fresh mint (finely chopped)
300 ml cream
300 ml milk
75 g butted
salt and pepper
Sweat the onions and potato over a low heat in the butter for approx 10 minutes.
When the onions are transparent and the potatoes softened, add the stock and bring to the boil, cover and simmer for half an hour. Next add the peas, and simmer for a further 5 minutes. Remove from the heat, add the fresh mint and then puree with either a hand held mixer or a blender, while at the same time gradually adding the milk and cream. Season with salt and pepper.